Spicy Malabar Shrimp Curry

Published: Jun 11, 2022 · Modified: Jun 11, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 22 Comments

Spicy Malabar shrimp curry with succulent shrimp cooked in a tangy tomato-tamarind-based sauce with ground red chilies, perfectly balanced with aromatic fenugreek seeds.

The recipe was originally posted in May 2019 and has been updated with new photos and video

Inspiration

This recipe is inspired by Maunika Govardhan’s shrimp curry recipe. The flavors and aroma of curry leaves, fenugreek seeds, and mustard seeds go so well together with succulent shrimp and tangy tomatoes for a flavor-bursting dish.

Ingredients

• Shrimp
• Mustard seeds
• Onion, tomatoes, curry leaves, ginger paste, garlic paste
• Whole red chilies
• Fenugreek Seeds
• Tamarind Paste

Step by Step Instructions

• Heat the oil in a heavy bottom saucepan on medium heat. Add mustard seeds and allow them to pop.
• Add fenugreek seeds and onions. Saute for a minute and add green chili along with half the curry leaves.
• Continue to cook for 5 minutes over medium heat until the onions begin to change color to a light brown.
• Make a fine paste of ginger, garlic, and dry red chili in a blender and add it to the pan. Add turmeric powder (photos 1 – 4).

• Mix well. Add tomatoes and continue to cook until they soften for 5 minutes.
• Add water along with tamarind paste and mix well. Lower the heat and bring to simmer for 2 minutes (photos 5 – 8).

• Add shrimp and cook covered over low heat for 5 minutes stirring halfway through.
• Turn the heat off and add the remaining curry leaves and cilantro (photos 9 – 12).

How to Serve Shrimp Curry

Serve Malabar shrimp curry over hot basmati rice. You can also serve it with roti or parathas. For a gluten-free option, serve with Sorghum Roti or Lentil Chilla. Pair it with a crunchy cucumber salad or cabbage salad for a delicious meal.

Storing

Leftover shrimp curry can be refrigerated for 2 to 3 days. To reheat simply microwave or heat on a stovetop pan.

Tips

Always keep a bag of good quality, extra-large shrimp in your freezer. It comes in handy for a quick weeknight meal as well as for hosting dinner parties. I like to buy extra-large (11 to 13 per pound) shrimp that is either wild-caught or sustainably raised. For more details on the best places to buy shrimp check out this article from eatingwell.com

Here are some more shrimp recipes:

Here is my adaption of the Spicy Malabar Shrimp Curry recipe:

Recipe

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4.66 from 35 votes

Spicy Malabar Shrimp

Succulent, crisp shrimp in a spicy curry with ground red chilies, tangy tamarind, balanced with nutty aromatic fenugreek seeds.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Entree

Cuisine: Indian

Servings: 4

Calories: 270kcal

Author: Archana Mundhe

Ingredients

Instructions

• Heat the oil in a heavy bottom saucepan on medium heat. Add mustard seeds and allow them to splutter. Add fenugreek seeds and onions. Saute for a minute and add green chili along with half the curry leaves. Continue to cook for 5 minutes over medium heat until the onions begin to change color to a light brown.

• Make a fine paste of ginger, garlic, and dry red chili in a blender and add it to the pan. Add turmeric powder and mix well.

• Add tomatoes and continue to cook until they soften for 5 minutes. Add water along with tamarind paste and mix well. Lower the heat and bring to simmer for 2 minutes.

• Add shrimp and cook covered over low heat for 5 minutes stirring halfway through. Turn the heat off and add the remaining curry leaves and cilantro. Serve with steamed Basmati rice.

Nutrition

Calories: 270kcal | Carbohydrates: 14g | Protein: 25g | Fat: 13g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 286mg | Sodium: 928mg | Potassium: 352mg | Fiber: 3g | Sugar: 8g | Vitamin A: 608IU | Vitamin C: 92mg | Calcium: 212mg | Iron: 3mg

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